Ingredients
Method
- In a large resealable plastic bag, combine Thai sweet chili sauce, soy sauce, Sriracha, lime zest, lime juice, granulated garlic, minced ginger, creamy peanut butter, and salt. Mash the bag gently to mix.
- Add chicken thighs to the bag, squeeze out excess air, and coat chicken in the marinade. Refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
- Preheat your air fryer to 350°F. Lightly spray the air fryer basket with cooking spray.
- Remove chicken from the marinade, letting excess drip off. Place chicken in a single layer in the air fryer basket. Cook for 20–22 minutes, turning halfway through, until the internal temperature reaches 165°F.
- While the chicken cooks, add 1/2 cup of water to the remaining marinade, mix, and microwave in a container on high until boiling (about 1 minute). Watch closely to prevent overflow.
- Serve chicken over rice, drizzle with heated sauce, and garnish with cilantro, scallions, cucumbers, carrots, and peanuts if desired.
Notes
Pro Tip: Spray the air fryer basket lightly with cooking spray to prevent sticking and make cleanup even easier.
